Specialty Coffee: Definition, Grading, Cupping, and Where to Buy
Last Updated - Team Colipse
Specialty coffee refers to a type of traceable coffee that provides detailed information about its origin, including the farm, growing conditions, processing methods, and flavor profile. To be classified as specialty, coffee must achieve a score of 80 points or higher on a 100-point scale. This rigorous evaluation process distinguishes specialty coffee from commercial coffee in terms of quality, traceability, and market positioning.
The specialty coffee journey starts with green coffee beans, which are graded under SCA Green Coffee Grading Protocols. A 350-gram sample undergoes detailed inspection for defects. Bean size is measured using screens with 1/64-inch hole increments. Once the green beans are assessed, they undergo the crucial step of roasting. A 100-gram sample of roasted coffee is then evaluated through a process called cupping. Experts score aroma, flavor, body, acidity, and aftertaste on a 6 to 10 scale, penalizing defects. Higher scores reflect greater coffee complexity and quality.
Arabica and Robusta are the most common types of specialty coffee beans. Exotic varieties include Kopi Luwak, Elephant Coffee, Monkey Coffee, and Jacu Bird Coffee. Indonesia, with Sumatra and Bali beans, plays a key role in specialty coffee production. Colombia, Honduras, and Rwanda also contribute, offering distinct flavors shaped by their terroir. To choose the best specialty coffee beans for different brewing method match grind size, roast level, and flavor profile to the brewing method.
Top specialty coffee brands include JBC Coffee Roasters, Mostra Coffee, Blue Bottle Coffee, Colipse, Lavazza, and Starbucks. Notable U.S. specialty coffee shops are Sambalatte, Menotti's Coffee Stop, and Onyx Coffee Lab. A 2019 University of Bologna study identifies health perceptions, social motivations, and product quality as key reasons for specialty coffee consumption. The facts about specialty coffee are that the global market is expected to grow, as evidenced by record breaking attendance at the 2024 Specialty Coffee Expo in Chicago.
What is Specialty Coffee?
Specialty coffee is a term that describes the highest grade of coffee and includes the entire supply chain, from seed to cup. Specialty coffee exists due to the dedication of people who prioritize quality at every stage. The specialty coffee movement connects everyone involved, including farmers, producers, coffee importers, roasters, baristas, and consumers.
Specialty coffee is often associated with the concept of 'third-wave coffee,' although these two differ in meaning. Specialty coffee ensures high quality, while third wave coffee is the approach to delivering it. Third wave coffee reflects a mindset focused on coffee experience, while specialty coffee is a grade awarded to coffee beans.
Specialty grade coffee beans, as defined by the Specialty Coffee Association (SCA), refer to high-quality green or roasted coffee beans that achieve a score of 80 points or higher on a 100-point coffee rating scale. These beans are assessed by certified Q Graders under the Specialty Coffee Association or Coffee Quality Institute (CQI) standards. Coffee with a score of 90–100 is rated "Outstanding," a score of 85–89.99 is "Excellent," and 80–84.99 is "Very Good."
The specialty coffee culture emphasizes high-quality production and brewing to meet modern demands for exceptional standards and is especially popular in North America. The popularity of specialty coffee has grown significantly since 1974 when the term "specialty coffee" was first used by Erna Knutsen. Knutsen was a pioneer in the coffee industry who first recognized the importance of sourcing and roasting coffee to highlight the unique flavors of each origin. Specialty coffee represents premium quality, aligning with consumer values of sustainability and transparency while transforming coffee from a bulk commodity to a high-value product.
How are Specialty Coffee Beans Graded?
Specialty coffee beans are graded according to the SCA Green Coffee Grading Protocols. The process of grading coffee beans begins with a 350-gram green coffee bean sample checked for defects. To be considered specialty, a coffee must have zero Category 1 defects and no more than five Category 2 defects. Each full defect includes one or more single defects, counted as whole numbers, rounding down. When multiple defects occur, only the most impactful defect is counted.
Category 1 defects in specialty coffee grading are severe flaws that disqualify coffee from being labeled "specialty grade." According to the Specialty Coffee Association (SCA), these defects include black beans, sour beans, fungus-damaged beans, insect-damaged beans, dried cherries or pods, and contamination from foreign matter. A full black coffee defect refers to a coffee bean that is predominantly black due to over-fermentation caused by microorganisms. It can produce undesirable tastes such as sour, moldy, or phenolic notes and presents a risk of ochratoxin contamination.
Category 2 defects in specialty coffee grading are secondary imperfections. These include partially unripe, shriveled, or split beans. Additional issues include minor discoloration, parchment (pergamino) remnants, floaters, immature beans, withered beans, shells, broken or chipped beans, husk fragments, and slight insect damage. Broken, chipped, or cut coffee defects refer to beans damaged during processing. These defects occur when equipment, such as pulping machines, applies excessive pressure. These defects degrade coffee flavor by causing earthy, sour, or fermented notes.
This table shows specialty coffee bean defects, including their definitions, categories, and effects.
| Defect Name | Definition and Category | Effect on Coffee |
|---|---|---|
| Full Black | A Category 1 defect; a fully blackened bean caused by over-fermentation. | Produces dirty, moldy, or phenolic flavors. |
| Full Sour | A Category 1 defect; a fully sour bean due to microbial contamination. | Results in sour, fermented, or stinker flavors. |
| Dried Cherry/Pod | A Category 1 defect; the presence of dried fruit or cherry skin on beans. | Causes ferment, moldy, or phenolic taste. |
| Fungus Damaged | A Category 1 defect; a bean damaged by fungal infection during processing or storage. | Can lead to moldy, dirty, or phenolic flavors and pose health risks. |
| Foreign Matter | A Category 1 defect; non-coffee objects like stones or sticks mixed with beans. | May damage equipment and affect cup flavor negatively. |
| Severe Insect Damage | A Category 1 defect; beans with extensive insect perforations (three or more). | Results in earthy, sour, or Rioy flavors and may impact bean appearance. |
| Partial Black | A Category 2 defect; beans partially blackened due to fermentation, requiring three for one full defect. | Produces dirty or off-flavors if present in high quantities. |
| Partial Sour | A Category 2 defect; beans partially affected by fermentation, with three needed for one full defect. | Contributes to mild sour or fermented flavors. |
| Parchment/Pergamino | A Category 2 defect; parchment layer left on beans, requiring five for one full defect. | Affects bean appearance but has no direct impact on cup flavor. |
| Floater | A Category 2 defect; low-density beans that float during processing, needing five for one full defect. | Dilutes flavors and can contribute to earthy or moldy notes. |
| Immature/Unripe | A Category 2 defect; unripe beans that require five for one full defect. | Causes grassy or astringent flavors. |
| Withered | A Category 2 defect; beans affected by drought, with five needed for one full defect. | Produces straw-like or bland flavors. |
| Shell | A Category 2 defect; malformed beans requiring five for one full defect. | Can cause uneven roasting and burnt flavors. |
| Broken/Chipped/Cut | A Category 2 defect; beans physically damaged during processing, needing five for one full defect. | May result in earthy or sour notes due to oxidation. |
| Hull/Husk | A Category 2 defect; dried fruit skin or husk fragments, requiring five for one full defect. | Can lead to moldy or dirty flavors. |
| Slight Insect Damage | A Category 2 defect; beans with minor insect damage, with ten needed for one full defect. | Affects bean appearance and may introduce mild off-flavors. |
How are Specialty Coffee Beans Measured?
Specialty coffee beans are measured by size using screens with holes calibrated in 1/64-inch increments. A size 10 screen has holes measuring 10/64 inches, and a size 12 screen has 12/64-inch holes. Larger beans are retained for roasting consistency, while smaller ones pass through. High-quality specialty beans typically measure 17/64 or 18/64 inches. Supremo, a Colombian specialty bean, uses a size 17 screen with up to 5% allowed at size 14.
What is the Specialty Coffee Scoring Process?
The specialty coffee scoring process refers to analyzing, tasting and assigning a final grade to the coffee. The SCA score uses a 100-point scale and is judged by SCA-certified Q graders through a process called cupping. Cupping involves evaluating coffee by sniffing dry grounds, then wet, and tasting the coffee.
Coffee scoring begins with roasting and evaluating 100 grams of coffee, roasted within 24 hours of cupping, followed by an 8-hour rest. Target roast levels (63 or 48 on the Agtron scale) are achieved in 8–12 minutes, and beans are air-cooled to 20°C (75°F) before airtight storage.
Coffee beans are ground to a slightly coarser texture than drip brewing immediately before cupping, ensuring consistent and optimal extraction for scoring. Approximately 70-75% of the ground coffee passes through a 20-mesh sieve, with a steeping time of 3-5 minutes for uniform evaluation.
What is the Specialty Coffee Cupping Process?
The specialty coffee cupping process is a sensory evaluation method used to assess coffee bean quality. The SCA score measures 10 attributes such as fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, sweetness, and overall impression on a scale from 6 to 10, with defects penalized. Coffees scoring 80 or above are classified as high-quality specialty grade, as shown in the image below.
- Fragrance/Aroma: Fragrance refers to coffee grounds' smell before adding water, while aroma describes the scent released during brewing. Evaluators score dry fragrance by sniffing freshly ground coffee within 15 minutes. After adding hot water, the crust sits for 3 to 5 minutes before stirring to release aroma. Fragrance and aroma are scored together to assess the coffee's aromatic profile.
- Flavor: Flavor, the overall impression from gustatory sensations and retro-nasal aromas, is evaluated during specialty coffee cupping. Evaluators aspirate the coffee at 71°C (160°F) to cover the tongue and upper palate, enhancing flavor perception.
- Aftertaste: During coffee cupping, aftertaste assessment evaluates the lingering positive flavors and aromas that remain after the coffee is swallowed or expectorated. Scores are assigned on a 16-point scale from 6 to 9, with values such as 6.00 for "Good" and 9.00 for "Outstanding." A higher aftertaste score reflects a long, pleasant finish, while a shorter or unpleasant aftertaste results in a lower score.
- Acidity: Acidity, known as brightness, gives coffee liveliness and is assessed early in tasting. It spans from fruity freshness to sourness. Scores gauge how well the acidity matches expected flavor profiles, considering origin, roast, and use. High-acid coffees like those from Kenya often score high for achieving suitable intensity.
- Body: Body in specialty coffee refers to the tactile feel of the beverage on the palate, experienced between the tongue and roof of the mouth. It varies from light to heavy, depending on colloids and sugars in the brew. Evaluators score body based on how well it complements the coffee's flavor profile, with both light-bodied (e.g., Ethiopian) and heavy-bodied (e.g., Sumatra) coffees capable of achieving high ratings.
- Balance: In specialty coffee cupping, balance is assessed by how well the various attributes—flavor, aftertaste, acidity, and body—work together in harmony. A balanced cup shows a synergy among these attributes, contributing to a more refined and enjoyable tasting experience.
- Uniformity: Uniformity in specialty coffee evaluation ensures flavor consistency across multiple cups from the same batch. Evaluators score two points per uniform cup, with a maximum of 10 points for five consistent cups. Any deviation lowers the uniformity score.
- Cleanliness: Cleanliness, or "Clean Cup," in specialty coffee evaluation refers to the absence of non-coffee-like flavors from the first sip to the aftertaste. A clean coffee offers transparency and clarity, free from defects. Evaluators score each cup displaying this attribute with 2 points, contributing to a maximum score of 10 points across all samples.
- Sweetness: Sweetness refers to the perception of pleasant, full-bodied flavors derived from natural carbohydrates. This attribute balances acidity and bitterness, enhancing the coffee's complexity. Specialty coffee evaluators score sweetness by awarding 2 points per cup that demonstrates it, with a total maximum of 10 points across five cups.
- Overall Impression: The "Overall" impression in coffee cupping is a holistic rating that reflects the evaluator's personal appraisal of the coffee based on the combined experience of all attributes, including flavor, aftertaste, acidity, body, balance, and cleanliness. This score integrates all sensory impressions to provide a final, subjective evaluation of the coffee’s quality and appeal.
Specialty coffee requires a score above 80 on a 100-point scale, calculated by summing individual attribute ratings and subtracting defects. Scoring categories are: 90-100 (Outstanding), 85-89.99 (Excellent), 80-84.99 (Very Good), and below 80 (Not Specialty).
How Does Specialty Coffee Taste?
Specialty coffee offers complex flavors, often featuring fruity, sweet, floral, nutty, roasted, sour, or spicy notes. Specialty coffee taste is influenced by bean variety, growing region, altitude, roasting profile, and brewing method, resulting in a balanced and nuanced profile without bitterness. A 2024 study in Food Research International highlights the impact of origin and processing on coffee quality, showing their significant influence on chemical composition and sensory experience.
Panama Geisha, a rare Arabica specialty coffee, is known for its sweet floral aroma with jasmine, chocolate, honey, and black tea notes. Hawaiian Kona coffee has a smooth, balanced, slightly nutty profile with caramel, honey, and milk chocolate flavors. Jamaica Blue Mountain coffee offers a mild, refined flavor with creamy sweetness. Indonesian specialty coffee features a full body and low acidity, while Honduran specialty coffee offers bright acidity, a smooth mouthfeel, and flavors of cocoa, hazelnuts, and tropical fruits. The specialty coffee flavor wheel categorizes flavors into three layers, with each layer adding detail.
How Does Specialty Coffee Flavor Wheel Work?
The specialty coffee flavor wheel categorizes 136 unique flavors across primary, secondary, and tertiary levels. The SCA flavor wheel maps coffee aromas and tastes, guiding coffee tasters in describing flavor profiles. The SCA flavor wheel is recognized as the most comprehensive research on specialty coffee flavor for industry professionals.
Primary flavors are the broadest categories and include general descriptors such as fruity, floral, sweet, nutty, spicy, and earthy. These are often the first impressions tasters get when sipping coffee.
Secondary flavors refine these general categories into more specific notes, like citrus, berry, chocolate, honey, or hazelnut. These add depth and complexity, allowing tasters to describe a coffee's nuances more accurately and differentiate between similar beans.
Tertiary flavors are the most specific and subtle descriptors, often called the “hidden gems” of a coffee's profile. These include fine details like bergamot, tamarind, marzipan, or jasmine. They emerge with careful tasting and often linger as aftertastes, contributing to the overall sensory journey.
The following table presents the primary, secondary, and tertiary flavors featured in the coffee flavor wheel.
| Primary Coffee Flavors | Secondary Coffee Flavors | Examples / Tertiary Flavors |
|---|---|---|
| Fruity | Citrus Fruit | Grapefruit, Orange, Lemon, Lime |
| Berry | Blackberry, Raspberry, Blueberry, Strawberry | |
| Dried Fruit | Raisin, Prune, Coconut | |
| Other Fruit | Cherry, Pomegranate, Pineapple, Grape, Peach, Pear | |
| Sour / Acidic | Sour Aromatics | Acetic Acid, Butyric Acid, Isovaleric Acid |
| Citrus Acid | Citric Acid, Malic Acid | |
| Alcohol / Fermented | Alcoholic | Winey, Whiskey, Fermented, Overripe |
| Green / Vegetative | Raw / Vegetative | Peapod, Fresh, Dark Green |
| Vegetative | Herb-like, Hay-like | |
| Other | Papery / Musty | Stale, Cardboard, Papery, Woody |
| Musty | Moldy/Damp, Musty/Dusty, Musty/Earthy | |
| Animalic | - | |
| Sweet | Brown Sugar | Caramelized, Maple Syrup, Molasses |
| Sweet Aromatics | Honey | |
| Nutty / Cocoa | Nutty | Hazelnut, Almond, Peanuts |
| Cocoa | Chocolate, Dark Chocolate | |
| Floral | - | Chamomile, Rose, Jasmine |
| Spices | Brown Spice | Clove, Cinnamon, Nutmeg, Anise |
| Pungent | Pepper | Black Pepper, Pungent |
| Roasted | Malt | - |
| Grain | - | |
| Brown / Roast | Smoky, Ashy, Acrid | |
| Chemical | Chemical | Rubber, Skunky, Petroleum, Medicinal |
| Tobacco | - | Pipe Tobacco, Tobacco |
| Burnt | - | Burnt, Cereal |
How to Choose the Best Specialty Coffee Beans for Different Brewing Methods?
To choose the best specialty coffee beans for different brewing method match grind size, roast level, and flavor profile to the brewing method. Use light roast specialty coffee beans for pour-over and AeroPress to highlight floral and fruity notes. Choose medium roast specialty coffee beans for drip coffee or cold brew to balance acidity and sweetness. Dark roast specialty grade beans suit espresso or French press for bold and rich flavors.
At Colipse, we offer a range of certified specialty coffee beans and grounds suitable for espresso, French press, cold brew, pour over, drip, and AeroPress. For optimal flavor, we recommend using freshly roasted specialty beans, ideally within two weeks of the roast date.
What are the Best Specialty Coffee Beans for Espresso?
The best specialty coffee beans for espresso include medium-dark roast beans from Latin America, East Africa, or Indonesia. Ethiopian Heirloom offers floral and fruity notes, Colombian Excelso balances sweetness and acidity, and Sumatran Grade 1 provides rich, earthy flavors for a bold specialty espresso.
What are the Best Specialty Coffee Beans for Cold Brew?
The best coffee beans for cold brew are medium to dark roasts from regions known for full-bodied flavors with chocolate, nutty, or caramel notes. These beans withstand cold brewing’s long steeping process, producing a smooth, rich concentrate with minimal bitterness or acidity.
What are the Best Specialty Coffee Beans for French Press?
The best specialty coffee beans for French press are medium to coarse-ground beans with medium-dark to dark roasts. Beans from regions like Colombia, Brazil, and Ethiopia, known for bold flavors with chocolate, nutty, or fruity notes, work well. These beans enhance the full-bodied, rich texture typical of French press brewing.
What are the Best Specialty Coffee Beans for Pour Over?
The best specialty coffee beans for pour-over are light to medium-light roasts with bright acidity and complex flavors. Beans from regions like Ethiopia, Kenya, and Panama, known for floral, fruity, or citrus notes, are ideal. These beans complement the manual pour-over methods by highlighting nuanced flavors and producing a clean, balanced cup.
Where to Buy Specialty Coffee?
Many specialty roasters, including Stumptown, Blue Bottle, and Intelligentsia, offer high-quality coffee both online and in retail stores. Companies like Colipse focus on freshly roasted specialty coffee beans, providing whole bean and ground options. Colipse also offers a variety of single-origin coffees and blends, available online in 12 oz bags to meet diverse tastes. However, Colipse does not offer bulk discounts or specialty coffee subscriptions.
What is the Price of Specialty Coffee?
The price of specialty coffee varies depending on the roast, origin, and seller. As of the third quarter of 2024, the average retail price for a 12 oz bag of specialty coffee is approximately $22.56. Lower-end specialty coffees sell for around $15.56 for a 12 oz bag, while higher-end options can reach $29.57 or more for the same size.
Here at Colipse, we offer specialty coffee beans and grounds in both single-origin and blend options, each priced differently. Our house blends start at $19.95 per bag, while premium single-origin coffees from regions like Bali, Tanzania, and Colombia start at $24.50. All orders include free shipping.
What are the Best Specialty Coffee Brands?
Top specialty coffee brands include JBC Coffee Roasters, Mostra Coffee, Blue Bottle Coffee, Colipse, and Starbucks. JBC Coffee Roasters uses sustainably sourced, top-tier beans and has won multiple Good Food Awards and Coffee Review ratings. Mostra Coffee specializes in high-quality Philippine beans and won the 2022 US Coffee Championships. Blue Bottle Coffee offers single-origin, small-batch roasts focusing on quality and sustainability. Colipse provides premium roast-to-order specialty beans with free U.S. shipping, while Starbucks offers Arabica coffee through seasonal blends and single-origin options.
How Does Specialty Coffee Compare to Other Types of Coffee Beans?
Specialty coffee beans differ from other coffee bean types primarily in quality, origin, and processing. Specialty coffee is traceable coffee that provides information on its farm origin, growing conditions, processing methods, and flavor profile. Traceability is part of specialty coffee and is one of the factors that differentiates it from regular. Specialty grade coffee beans undergo rigorous quality control, resulting in more complex flavors, unlike commodity coffee beans that may prioritize yield over taste.
What is the Difference between Specialty Coffee vs Commercial Coffee?
The primary difference between specialty coffee and commercial coffee lies in quality, evaluation standards, traceability, and market positioning. Commercial coffee refers to mass-produced commodity coffee that prioritizes quantity and cost efficiency over quality. Commercial coffee beans are usually pre-ground and sold in bulk, with minimal traceability and a focus on convenience rather than distinct flavor profiles.
Unlike specialty coffee, which must score 80 or higher through certified Q Grader cupping, commercial coffee is not professionally scored, leading to more standardized and less refined flavors. Specialty coffee costs more than commercial coffee due to strict quality checks, sustainable farming, and fair farmer compensation. Grown on high-altitude farms with ideal conditions, it produces better flavor but smaller yields. Organic certification and similar practices further increase costs.
Which Countries Grow the Most Specialty Coffee?
Specialty coffee grows primarily within the Bean Belt, situated between the Tropics of Cancer and Capricorn. Countries that produce specialty coffee include Indonesia (Sumatra and Bali), Colombia, Honduras, Rwanda, Ethiopia, Costa Rica, Vietnam, and Brazil. These regions offer the tropical climate necessary for coffee trees to thrive.
Why Do People Choose to Drink Specialty Coffee?
People choose to drink specialty coffee for a variety of reasons, including the superior quality of the beans, the unique and complex flavor profiles, and the ethical sourcing practices often associated with specialty coffee. A 2022 study from Kansas State University showed that the focus on sustainability and the support of local communities can be motivating factors for those who prioritize these values.
The 2019 study from the University of Bologna highlights key motivations for specialty coffee consumption, such as health perceptions, social motivations, and product quality.
- Health Perceptions: 25% of consumers associate coffee with health benefits, shaping their habits around positive expectations.
- Moderate Consumption: 32.5% of coffee drinkers prefer consuming 1-2 cups daily to support well-being.
- Recommended Intake: 61% agree that 3-4 cups per day, providing 300-400 mg of caffeine, aligns with health recommendations.
- Cautious Attitudes: However, 35% remain skeptical about high consumption and limit themselves to 1-2 cups per day, reflecting lingering concerns about potential health risks.
According to 2019 research, 73.6% of consumers are willing to pay €1.03 more for coffee with health claims, a 37% price increase. High-income consumers (17.5%) are ready to pay an extra €1.01 to €1.50, while 70.4% of women prefer increases between €0.51 and €1.00.
What are the Best Specialty Coffee Drinks?
The best specialty coffee drinks include espresso-based classics like cappuccinos, lattes, and macchiatos. Specialty coffee drinks refer to beverages made from high-quality coffee beans with unique flavor profiles, often brewed with precision techniques. These drinks include espressos, flat whites, cortados, and affogatos, made by skilled baristas to enhance taste through carefully controlled preparation. Seasonal favorites, such as pumpkin spice lattes and nitro cold brews, also stand out for their innovative flavors.
What are the Best Specialty Coffee Shops?
Some of the best specialty coffee shops in the U.S. include Sambalatte in Las Vegas, known for seasonal signature drinks and eco-conscious practices. Menotti's Coffee Stop in Venice Beach offers excellent coffee in a vibrant setting. Onyx Coffee Lab in Bentonville delivers award-winning coffee with expert baristas and sustainable sourcing.
A specialty coffee shop serves high-quality coffee, emphasizing flavor, traceability, ethical sourcing, and artisanal techniques. Many belong to the Third Wave coffee movement, treating coffee like wine, focusing on single-origin beans, precise brewing, and skilled baristas.
What Are the Facts About Specialty Coffee?
The facts about specialty coffee are that the global market is expected to grow significantly due to rising demand for high-quality beans and unique experiences. The Specialty Coffee Expo’s large attendance and the Specialty Coffee Association’s efforts to promote standards and professional development support this trend.
The global specialty coffee shop market is expected to grow by US$\57.41 billion by 2028, driven by consumer focus on sustainability and high-quality beans. Challenges include volatile coffee bean prices and competition from large chains, but the demand for unique coffee experiences continues to drive market growth. Technavio, a research firm with over 500 analysts, provided this data.
The 35th Specialty Coffee Expo in Chicago attracted 17,000 professionals from 85+ countries, up 23% from 2019. Specialty Coffee Expo is the largest trade show for specialty coffee, featuring trends, equipment, and innovations. The 2024 event had 602 exhibitors, new areas (Green Coffee Connect, Retail Buyers Lounge), and competitions like Best New Product and World Coffee Championships.
The Specialty Coffee Association (SCA) is a trade organization that supports coffee professionals by promoting standards for coffee quality, sustainability, and professional development. It offers educational programs, certifications, and events like the World Coffee Championships to advance excellence in the coffee industry.